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Directions

Bring a large pot of salted water to boiling. Stir in spaghetti. Cook for 9 to 10 minutes or just until tender. Strain pasta, reserving 1 cup of the cooking water.

Meanwhile, in an extra-large skillet combine olive oil, garlic, and crushed red pepper. Cook over medium heat about 3 minutes or until garlic begins to soften; do not let garlic brown. Stir in zucchini, tomatoes, and torn basil. Season with salt and pepper.

Reduce heat to low. Stir in reserved cooking water and spaghetti. (If skillet is too small, mix all ingredients the large pot used to cook spaghetti.) Heat through. Sprinkle with Parmesan. Transfer to a large serving bowl. Sprinkle with fresh basil and/or parsley.

From the Test Kitchen

Grilled Squash:

Cut squash in 1/2-inch lengthwise slices. Brush with olive oil and season with salt and pepper. Grill over medium-high heat, just until barely tender. Remove from grill before squash strips become soft; the squash will continue to cook when combined with spaghetti and sauce. Cut squash into 1/2-inch cubes. (Squash can be grilled, cut, and refrigerated up to 3 days in advance.)